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slices of Onion and Herb Scones piled on a white tray
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Onion and Herb Scones

These onion and herb scones are a savory addition to any dinner! Delicious served with soup or stew or a chilly evening!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: onion herb scones
Servings: 12
Calories: 224kcal
Author: The Endless Appetite

Ingredients

Scones

  • 3 cups Flour
  • 4 tsp. Baking Powder
  • 1 Tbsp. Sugar
  • 1 tsp. Oregano
  • 1 tsp. Salt
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Garlic Powder
  • 1/4 tsp. Basil
  • 6 Tbsp. Butter cold
  • 1 Egg
  • 1 cup Buttermilk

Topping:

  • 2 medium Onions halved, thinly sliced
  • 2 Tbsp. Butter
  • 1 Tbsp. Brown Sugar
  • 1 tsp. Rosemary
  • 1/4 tsp. Thyme

Instructions

Scones

  • Preheat oven to 425 degrees. Grease a large cookie sheet and set aside.
  • In a large bowl, combine the flour, baking powder, sugar, oregano, salt, baking soda, garlic powder and basil. Stir well to combine.
  • In a small bowl, whisk together the egg and buttermilk. Add to dry ingredients and stir to combine.
  • Lightly flour your work surface and turn dough out onto it. Knead together 6-8 times until a soft dough forms. Separate dough in half and pat each half into a 6" circle. Place both circles of dough onto the prepared baking sheets.
  • Lightly score the top of each round into 6 wedges. You should have 12 wedges total between both rounds. Be careful not to cut the whole way through. You just want to gently score the top of the dough.

Topping

  • In a large cast iron skillet, saute onions and butter until onions are translucent, about 10-15 minutes over medium heat.
  • Stir in brown sugar, rosemary and thyme and cook for another 2 minutes, stirring constantly.
  • Remove from heat and spread topping evenly over 2 rounds of dough.
  • Bake for 20-25 minutes until golden brown. Cut into wedges using the score marks.